Ingredients 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater) 1 ½ cups plain Greek yogurt 2 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh mint and/or dill 1 tablespoon lemon juice 1 medium clove garlic, pressed or minced ½ teaspoonFrench Farm Collection Tzatziki Spice … More Tzatziki Dip
A FEW TIPS! 1. JUST USE A TINY AMOUNT OF PINK DYE. In fact, you might want to put a drop on a plate and use a toothpick to introduce the dye a fraction of a drop at a time and stir, because a single drop might be too much. 2. DON’T FILL YOUR EGGS UNTIL A … More Pink Deviled Eggs
Ingredients: 1 (17.5 ounce) package frozen puff pastry, thawed 4 tablespoons Pisti Spreadable Chocolate and Hazelnut Cream 7.05oz or more to taste, at room temperature 1 egg, lightly beaten Directions: Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Roll out one puff pastry sheet into a large rectangle on a … More Pisti Pastry X-Mas Tree
Ingredients: 2 T unsalted butter 1 large shallot, minced (about 2T) 2 cloves garlic, minced (about 1T) 2 small leeks, white and light green parts only, washed and thinly sliced (about 1-1/2c) 1 small onion, minced (about 1c) a small fennel bulb, coarsely chopped (about 2c) 1 celery stalk, coarsely chopped (about 1/2 c) 2 … More Potage Ménagère with French Farm Collection Veggie Rub
Ingredients: 1/4 c olive oil 3 large cloves garlic, minced 10 oz fresh spinach 1 T fresh lemon juice 2 jars Frantoi Cutrera Artichoke Hearts, drained 1 tsp dried basil 1 tsp freshly ground black pepper 1/2 tsp salt 1 store-bought pie crust flour, for dusting 4 oz fresh mozzarella, sliced thin or shredded, about … More Spinach & Artichoke Galette with Frantoi Cutrera
Ingredients: For each salad: 2 medium beets (red or golden, or both), roasted and sliced in wedges Handful of torn lettuce of your choice (green leaf, butter, radicchio, arugula, etc.) 1 oz goat cheese 1 T chopped nuts of your choice (walnuts, pistachios, etc.) For the vinaigrette: 2 T Edmond Fallot Walnut Vinegar 2 … More Beet Salad with Goat Cheese and Edmond Fallot Walnut Vinegar
Ingredients: For the soup: 1 slice county-style bread, about 1″ thick, crusts removed 2 small cucumbers, peeled, seeded, and chopped 2 pounds very ripe tomatoes, seeded and coarsely chopped 1 clove garlic, peeled and chopped 2 T La Sacristia Vinagre de Jerez Reserva 1/2 c extra virgin olive oil Optional garnishes: 1/2 green pepper, … More Gazpacho Andaluz with La Sacristia Sherry Vinegar
Ingredients: 1 pound Idiazabal cheese, cut in to 3/4-inch cubes 3/4 c La Cultivada Organic Quintaesencia Extra Virgin Olive Oil 4 garlic cloves, lightly smashed 2 bay leaves 3 sprigs fresh thyme 24 whole black peppercorns Directions: Add all ingredients to a medium bowl and mix with a rubber spatula to combine. Cover with … More Marinated Idiazabal Cheese with La Cultivada Quintaesencia Extra Virgin Olive Oil
Ingredients: 1 jar L’Epicurien Sweet Onion Confit 3/4 c mayonnaise 3/4 c sour cream salt and freshly ground pepper Directions: Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in Sweet Onion Confit; add salt and pepper to taste. Cover dip and let refrigerate for about 2 hours for flavors to … More French Onion Dip with L’Epicurien Sweet Onion Confit
Ingredients: 1 c Sabarot Le Puy Green Lentils 1-2 T olive oil 4 carrots, peeled and chopped 1 celery stalk, chopped 6 white mushrooms, sliced 4 tomatoes, peeled, seeded, and chopped small 1 white onion, peeled and finely minced 2 cloves garlic, minced 1 vegetable bouillon cube 1 T tomato paste 1 sprig thyme 1 … More Sabarot Le Puy Green Lentil Stew
